This is very good recipe for any firm fish, but is particularity well suited to cod. Additionally, this would also be good on a grill.
If you are unfamiliar with gochujang, it is a Korean fermented chili paste which is packed with flavor and recently has become a very popular ingredient in the food press. Now there\’s gochujang catsup, mayo and potato chips.
1 Tbsp Gochujang Paste
1/2 cup White Wine or Rice Wine
Freshly ground Black Pepper
2 Tbsp Shallots, minced
3 Tbsp Clarified Butter
1/2 cup White Wine
4 pieces Atlantic Cod loins or evenly sized filets.
Mix up your marinade and thoroughly coat the cod loins. Cover and put into the refrigerator. I find they improve with at least an hour in the marinade.
Remove your cod from the refrigerator. Add your shallots and white wine into a small saucepan and gently simmer them for 5 minutes and set aside.
Heat your sauté-pan and add the clarified butter and bring it up to a high temperature. Gently lay in the cod and allow it to cook for 3 – 4 minutes, depending on thickness. Flip and allow same on the other side. Remove to heated plates and begin to prepare your sauce.
Add your reserved white wine and shallots mixture directly to the cooking pan and deglaze the pan. The sauce will turn reddish from the gochujang residue. Spoon the sauce over the cod and serve.
Many thanks to Yummy Bazaar for the pic.